The Best Easy Keto Pancakes Recipe
Easy to make keto pancakes. These low carb pancakes use almond flour and coconut flour along with cream to get the perfect texture.
Servings: 2 people
Calories: 389kcal
Ingredients
- 2 eggs room temperature
- 150 ml light cream 18% for Canadians. You can also use heavy cream
- 5 tbsp almond flour 35g
- 1 tbsp + 1 tsp coconut flour 10g
- 1 tbsp powdered monkfruit/erythritol sweetener
- 1/4 tsp xanthan gum optional, helps with texture
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 tsp butter melted, 10g
- olive oil spray or butter to grease the pan
Instructions
- In a bowl, whisk your eggs well. Add your cream and whisk again until smooth.
- Add your almond flour, coconut flour, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder and salt.
- Whisk well with a fork until everything is smooth and combined.
- Heat a non stick frying pan over medium heat, grease with olive oil spray or butter.
- Add a ladle of pancake batter in the center of the pan. Cook the pancake until bubbles begin to form or you can easily slide your spatula under it (about 1-2min). Flip and cook for another minute on the other side. Repeat for the rest of the batter.
- Serve warm with butter and sugar free maple syrup. Enjoy The Best Easy Low Carb Pancakes!
Notes
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Storage
- You can store these pancakes in the fridge, covered on a plate for up to 5 days.
- To freeze for a quick breakfast, stack cooled pancakes in a large ziplock between layers of parchment or wax paper and freeze flat, remove and let the pancakes come to room temperature, heat them in a pan, or microwave for breakfast.